Parmesan and Asparagus Risotto

I know it may be hard to believe that I eat any real food if you have been reading this blog since it’s beginning. I don’t just live off sugar and cookies and cupcakes and bananas…

This recipe can be made as a side dish or as a full meal in my eyes. I have made it both ways before and it is so satisfying either way. I paired this with a very simple and healthy fish the other night. Healthy fish with cheesy and salty rice? Perfect!

I will be honest with you though. Risotto takes some work. It’s time consuming…about 30 minutes and it constantly has to be stirred through the cooking process. BUT, the end result is worth it. It’s smooth, creamy, salty, cheesy and can be made with tons of different veggies…mushrooms, tomatoes, peas…whatever your heart desires.

This is one of my personal favorites because the simple ingredients develop a ton of flavor. The asparagus adds a nice crunch and freshness to the creamy and cheesy rice. Just one more thing you will need to know – risotto needs to be served right when it’s done cooking…that’s when it’s at its best. It tends to stiffen and become tacky if set out for too long.

Ok so it seems a little complicated, I know. Make it once and you will see why it’s totally worth it. 😉

Heat vegetable stock to a simmer in a medium saucepan, then lower heat so stock stays hot.

In a large saucepan, heat olive oil over medium heat, add chopped shallot and saute for 2 minutes until translucent. Next add garlic and saute for an additional minute.

Add rice to the pan and stir so the rice is coated with oil. Continue to saute for 1 minute or until there is a slightly nutty aroma. Do not let the rice turn brown.

Next add the wine and cook while stirring until the liquid is full absorbed.

Once wine is absorbed, add a ladle of hot stock to the rice and stir until fully absorbed. When rice appears almost dry, add another ladle of stock and repeat the process until there are about two ladles of stock left. Now add the asparagus with another ladle of stock until the stock is again absorbed, add the last ladle with the parmesan cheese stirring until almost all absorbed. Season with salt and pepper to taste.

Notes

The parmesan cheese and vegetable stock add quite a bit of salt to the risotto so taste before adding any additional salt. Risotto should be served right away as it turns glutinous if held for too long. The risotto should be soft and creamy but should not run across the plate, nor should it be stuff or gluey. It is important to constantly stir the risotto through the cooking process to prevent it from stinking to the pan and burning.

Trackbacks

[…] I can’t say enough good things about this chicken piccatta recipe which we served over this asparagus risotto recipe. And I know that risotto can be intimidating (I actually love making it) but dinner parties […]